Pea, mint and crème fraiche soup

Total Time
Using frozen peas means this colourful soup couldn’t be easier, and it’s full of beautiful, fresh flavours too.
  • Calorie controlled cooking spray
    4 spray(s)
  • Spring Onions
    4 medium, trimmed and chopped
  • Garlic
    1 clove(s), minced
  • Peas, fresh or frozen
    650 g, defrosted
  • Vegetable stock cube(s)
    1 cube(s), 650ml vegetable stock, made with 1 stock cube
  • Spinach
    100 g
  • Mint, Fresh
    10 g, plus extra to garnish
  • Half Fat Crème Frâiche
    100 g
  • Half Fat Crème Frâiche
    4 teaspoons, level
  • Lemon(s)
    1 zest(s) of 1
  • Lemon Juice, Fresh
    10 ml
  1. Mist a large, deep pan with cooking spray and put over a medium heat. Add the spring onions and garlic, then cook for 2-3 minutes until starting to soften.
  2. Add the peas and stock, then simmer for 10 minutes until the peas are tender. Remove from the heat and reserve a scoop of the peas for the garnish.
  3. Add the spinach, mint, 100g crème fraîche, half the lemon zest and all of the lemon juice to the pan. Blend with a hand-held blender until smooth, then season well. Mix the remaining crème fraîche with 3 teaspoons of water. Serve the soup drizzled with the thinned crème fraîche and garnished with the reserved peas, mint leaves and the remaining lemon zest.

Start eating better than ever!